Avocado Pesto Toast

Author:Cookie and Kate

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 minutes

Yield:4 toasts

Category:Breakfast

Cuisine:Mediterranean

★★★★★

4.9 from 13 reviews

This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.

Optional accompaniments

Cooked eggs (fried, poached or scrambled, your preference)

Halved cherry tomatoes (1 small handful per serving)

Freshly ground black pepper, red pepper flakes and/or flaky sea salt

Instructions

To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.

To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.

Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.

Notes

Make it vegan: Skip the eggs!Storage suggestions: The spread yields about 1 1/2 cups, so you might have some extra. Leftover spread will keep in a small bowl with plastic wrap pressed against the top in the refrigerator for two to three days; scoop off the top layer before serving if turns brown.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

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